Pumpkin Sandwich Cookies

Here's a recipe from Sandy Bupp of John Day, also known as The Gluten-Free Lady. She's a wonderful contributor to Angel's Kitchen! I haven't tried this recipe yet, but hear they are reminiscent of pumpkin cake rolls, which I love!

Ingredients:
1/3 C. oil
1/2 C. brown sugar
1 C. sorghum flour
1 whole egg
1/2 C. canned pumpkin
1 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum
1 tsp. pumpkin pie spice
1/2 tsp. vanilla extract

Filling:
1/3 C. shortening
3/4 C. powdered sugar
4 oz. cream cheese
1/2 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees. Lightly grease a cookie sheet.
In a medium-size bowl, combine oil and sugar. Beat well. Add the sorghum flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together; it will be soft and airy.
Drop by rounded tablespoonfuls onto prepared pan. Press to 1/4-inch thickness with moist fingertips. bake for 10 minutes, until the cookies just begin to brown at the edges. Let cool on wire racks. For the filling, blend all the ingredients until light and fluffy. Press a tablespoon of filling between two cookies with bottom sides facing, and press together to form a sandwich. Repeat. Makes 11 servings.